Baked Greek Chicken on Ribbon Salad

Recipes / Baked Greek Chicken on Ribbon Salad

Baked Greek Chicken on Ribbon Salad

  • Ready in: 45 min.
  • Serves: 4

Ingredients:

1 tub (500 mL) PC® 0% Greek Yogurt- Plain
2 tsp (10 mL) finely minced garlic
1 tsp (5 mL) finely grated lemon rind
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) dried oregano
4 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts, about 900 g
1 cup (250 mL) drained and rinsed PC® Blue Menu Chickpeas
1 cup (250 mL) multi-colored cherry tomatoes, halved
½ cup (125 mL) thinly sliced celery
¼ cup (50 mL) thinly sliced red onion
4 mini cucumbers, thinly sliced lengthwise
2 tbsp (25 mL) fresh mint leaves
2 tbsp (25 mL) fresh Italian parsley leaves

Nutritional Information

Per serving
380 calories
fat 4 g (of which 1 g is saturated)
sodium 160 mg
carbohydrate 22 g
Fibre 5 g
protein 64 g
Low in Saturated Fat
Excellent Source of Potassium
Source of Calcium
Source of Fibre
Source of Iron

Instructions:

  1. In bowl, stir together yogurt, garlic and lemon rind. Transfer ¾ cup (175 mL) to small bowl; whisk in lemon juice, cover and set aside in refrigerator.
  2. Add oregano to remaining yogurt mixture, stirring to combine. Transfer to resealable plastic bag; add chicken. Seal bag; massage to completely coat chicken with marinade. Set aside in refrigerator for 4 hours or overnight.
  3. Preheat oven to 375? F (190? C). Line rimmed baking sheet with parchment paper.
  4. Transfer chicken in marinade to prepared baking sheet; discard remaining marinade. Bake in center of oven for 15 minutes; increase oven to broil. Cook chicken 5 to 10 minutes longer or until lightly coloured and cooked through. Transfer to dinner plates.
  5. Meanwhile, in large bowl, gently toss together chickpeas, tomatoes, celery, onion and cucumbers. Divide salad onto plates alongside chicken; garnish with mint and parsley leaves. Drizzle reserved yogurt dressing over chicken and salad or serve on the side in small individual bowls.
Recipes / Baked Greek Chicken on Ribbon Salad

Baked Greek Chicken on Ribbon Salad

  • Ready in: 45 min.
  • Serves: 4

Ingredients:

1 tub (500 mL) PC® 0% Greek Yogurt- Plain
2 tsp (10 mL) finely minced garlic
1 tsp (5 mL) finely grated lemon rind
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) dried oregano
4 PC Blue Menu Air Chilled Boneless, Skinless Chicken Breasts, about 900 g
1 cup (250 mL) drained and rinsed PC® Blue Menu Chickpeas
1 cup (250 mL) multi-colored cherry tomatoes, halved
½ cup (125 mL) thinly sliced celery
¼ cup (50 mL) thinly sliced red onion
4 mini cucumbers, thinly sliced lengthwise
2 tbsp (25 mL) fresh mint leaves
2 tbsp (25 mL) fresh Italian parsley leaves

Nutritional Information

Per serving
380 calories
fat 4 g (of which 1 g is saturated)
sodium 160 mg
carbohydrate 22 g
Fibre 5 g
protein 64 g
Low in Saturated Fat
Excellent Source of Potassium
Source of Calcium
Source of Fibre
Source of Iron

Instructions:

  1. In bowl, stir together yogurt, garlic and lemon rind. Transfer ¾ cup (175 mL) to small bowl; whisk in lemon juice, cover and set aside in refrigerator.
  2. Add oregano to remaining yogurt mixture, stirring to combine. Transfer to resealable plastic bag; add chicken. Seal bag; massage to completely coat chicken with marinade. Set aside in refrigerator for 4 hours or overnight.
  3. Preheat oven to 375? F (190? C). Line rimmed baking sheet with parchment paper.
  4. Transfer chicken in marinade to prepared baking sheet; discard remaining marinade. Bake in center of oven for 15 minutes; increase oven to broil. Cook chicken 5 to 10 minutes longer or until lightly coloured and cooked through. Transfer to dinner plates.
  5. Meanwhile, in large bowl, gently toss together chickpeas, tomatoes, celery, onion and cucumbers. Divide salad onto plates alongside chicken; garnish with mint and parsley leaves. Drizzle reserved yogurt dressing over chicken and salad or serve on the side in small individual bowls.